Bread pudding is a comforting, custardy dessert that turns simple bread into a rich, flavorful treat. Making it on the stovetop is perfect for large groups because it’s quicker and requires less oven space, while still delivering a moist, tender pudding with a beautifully caramelized crust.
Ingredients
- 12 cups day-old bread, cubed (about 1.5 pounds; French bread, brioche, or challah work well)
- 6 cups whole milk
- 2 cups heavy cream
- 10 large eggs
- 2 ½ cups granulated sugar
- 2 tablespoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 ½ cups raisins or dried cranberries (optional)
- ½ cup unsalted butter, melted plus extra for greasing
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the bread: Cut the bread into roughly 1-inch cubes. If the bread is fresh, dry it out by spreading cubes on a baking sheet and letting them sit uncovered overnight or toasting lightly in a low oven (250°F/120°C) for 10-15 minutes until just dry but not browned.
- Mix the custard: In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until combined. Slowly add the milk and cream while whisking continuously to create a smooth custard base.
- Combine bread and custard: Place bread cubes in a very large mixing bowl or clean cooler container. Pour the custard mixture evenly over the bread. Add raisins or dried cranberries if using. Gently toss or press the bread cubes into the custard so they soak thoroughly. Let sit for 20-30 minutes to absorb the liquid, stirring occasionally to ensure even soaking.
- Prepare the stovetop cooking vessel: Use a large, heavy-bottomed skillet or wide Dutch oven with a tight-fitting lid. Grease the bottom and sides generously with melted butter to prevent sticking and add flavor.
- Cook the pudding: Transfer the soaked bread mixture into the prepared pan. Spread evenly and press down lightly. Cover with the lid and cook over the lowest heat setting possible. Cook for 45-60 minutes, checking after 40 minutes. The pudding is done when the custard is set (a knife inserted near the center comes out mostly clean) and the edges are golden and slightly crisp.
- Finish and serve: Turn off the heat and let the pudding rest, covered, for 10 minutes. This helps it firm up and enhances flavor. Optionally dust with powdered sugar before serving.
Tips
- Bread choice matters: Denser breads like brioche or challah yield a richer pudding, while French bread or Italian bread provide a more traditional texture. Avoid very soft sandwich bread as it can become too mushy.
- Don’t rush soaking: Allowing the bread to absorb the custard fully is key to moist but not soggy pudding. Stirring occasionally during soaking helps even distribution.
- Use low heat and a heavy pan: Cooking too hot can burn the bottom before the custard sets. A heavy-bottomed pan distributes heat evenly and prevents scorching.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Avoid freezing as the custard texture may suffer.
Serving Suggestions
Stovetop bread pudding is delicious warm or at room temperature. Serve it with a drizzle of caramel sauce, a scoop of vanilla ice cream, or a dollop of whipped cream for extra indulgence. For a cozy touch, add a sprinkle of toasted nuts or a cinnamon dusting on top. It pairs well with coffee, tea, or a dessert wine like tawny port.
Variations
- Chocolate chip bread pudding: Stir 1 to 1 ½ cups of chocolate chips or chunks into the custard-soaked bread before cooking.
- Citrus twist: Add the zest of one orange or lemon to the custard mixture for a bright, fresh flavor.
- Spiced apple: Fold in 2 cups of peeled, diced apples tossed with cinnamon and a little brown sugar before cooking.
- Vegan version: Substitute dairy milk and cream with full-fat coconut milk or almond milk, and replace eggs with a flaxseed or chia egg substitute (about 6 flax eggs for 10 eggs). Adjust cooking time as custard won’t set as firmly.
Storage and Reheating
Store leftover stovetop bread pudding in an airtight container in the refrigerator for up to 4 days. The custard base is perishable, so do not keep it longer to avoid food safety risks. To reheat, place individual portions on a microwave-safe plate and heat for 1-2 minutes until warmed through, or reheat gently in a skillet over low heat, covered, to prevent drying out. Avoid reheating multiple times. If you want to freeze, it’s best to freeze individual portions wrapped tightly; thaw overnight in the fridge and reheat gently, though texture may slightly change.
Frequently Asked Questions
Can I use fresh bread instead of day-old bread?
Fresh bread tends to be too soft and can turn into a mushy pudding rather than one with a pleasant texture. If you only have fresh bread, dry it out by toasting the cubes in a low oven for 10-15 minutes to remove moisture before soaking in custard.
Why cook bread pudding on the stovetop instead of baking?
Stovetop cooking is ideal for large batches when oven space is limited or when you want to avoid heating the kitchen. It also allows better control over heat and can produce a custard that is tender throughout with a nicely caramelized bottom and edges.
How do I know when the bread pudding is fully cooked?
It’s done when the custard is set and no longer liquid in the center. Test by inserting a thin knife or skewer near the middle; it should come out mostly clean with only a slight custard coating. The edges should be golden and slightly crisp.
Can I add nuts or fruit to the recipe?
Yes, dried fruits like raisins or cranberries add texture and sweetness, while nuts like pecans or walnuts can add crunch. Add these during the soaking step so they soften slightly but retain texture.
What if I don’t have heavy cream?
You can substitute with additional whole milk or half-and-half, but the pudding will be less rich and creamy. For best results, use at least some heavy cream for custard richness and texture.
Is it safe to use raw eggs in bread pudding?
Yes, as long as the pudding is cooked until the custard sets to at least 160°F (71°C), which kills harmful bacteria. Cooking on low heat with a lid ensures even heat and food safety. Avoid consuming undercooked custard.
How can I scale the recipe for even larger groups?
This recipe serves about 15-20 people depending on portion size. To scale up, increase all ingredients proportionally and use a very large heavy-bottomed pan or multiple pans. Cooking time may increase slightly; monitor custard setting carefully.
Can I make this recipe ahead of time?
You can prepare the soaked bread and custard mixture a few hours ahead and keep it refrigerated, but avoid soaking overnight as the bread can break down too much. Cook the pudding fresh for best texture.
What are common mistakes to avoid?
Using fresh bread without drying, cooking on too high heat causing burning, not allowing bread to soak fully, and undercooking are the most common errors. Follow the soaking time and cook slowly for best results.
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